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dc.contributor.authorCondurso, Concetta
dc.contributor.authorCincotta, Fabrizio
dc.contributor.authorMerlino, Maria
dc.contributor.authorSTANTON, CATHERINE
dc.contributor.authorVerzera, Antonella
dc.date.accessioned2021-06-16T10:41:15Z
dc.date.available2021-06-16T10:41:15Z
dc.date.issued2020-10
dc.identifier.citationC. Condurso, F. Cincotta, M. Merlino, C. Stanton, A. Verzera, Stability of powdered infant formula during secondary shelf-life and domestic practices, International Dairy Journal, 2020, 109, 104761. DOI: https://doi.org/10.1016/j.idairyj.2020.104761en_US
dc.identifier.urihttp://hdl.handle.net/11019/2445
dc.descriptionpeer-revieweden_US
dc.description.abstractPowdered infant formula (PIF) and lactose-free PIF during secondary shelf-life (SSL) and under domestic practices was investigated to verify their stability up to the expiration date and under the label instructions for milk reconstitution. Particular attention was given to variations in Maillard reaction and lipid peroxidation products identified and quantified by HS-SPME-GC-MS. Two types of PIF: Type A based on bovine milk and Type B a lactose-free product based on glucose syrup were analysed. The PIF were analysed at regular time intervals beyond the labelled expiration date after opening, and reconstituted using water at 70 °C, 80 °C and 90 °C. A large number of volatile compounds were identified and significant statistically differences resulted during SSL and water temperature used for reconstitution that were correlated to the PIF composition. The study showed that water temperature for reconstitution of samples and the SSL has to be adapted to PIF composition.en_US
dc.description.sponsorshipItalian Ministry for Education, University and Research
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesInternational Dairy Journal;109
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectFood Scienceen_US
dc.subjectApplied Microbiology and Biotechnologyen_US
dc.subjectpowdered infant formulaen_US
dc.subjectsecondary shelf-lifeen_US
dc.subjectdomestic practicesen_US
dc.titleStability of powdered infant formula during secondary shelf-life and domestic practicesen_US
dc.typeArticleen_US
dc.embargo.terms2021/05/30en_US
dc.identifier.doihttps://doi.org/10.1016/j.idairyj.2020.104761
dc.contributor.sponsorItalian Ministry for Education, University and Research (MIUR)en_US
dc.contributor.sponsorGrantNumberAIM 1823923-3en_US
dc.contributor.sponsorGrantNumberCUP J44I18000190006en_US
dc.source.volume109
dc.source.beginpage104761
refterms.dateFOA2021-05-30T00:00:00Z
dc.source.journaltitleInternational Dairy Journal


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